You can find this recipe, and over 100 more, in Chefs at Home – delicious family recipes from the UK’s leading locked down chefs. 100% of royalties will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK.
If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead.
If you don’t have fresh chilli, use dried chilli flakes.
It’s your choice on the curry paste – balti, tikka, whatever you’ve got.
No mango chutney? Try apricot jam or even orange marmalade.
Swap the chicken for cubes of paneer or tofu, or any chunky veg, such as sweet potato, squash or red pepper.
Chuck in a handful of fresh or frozen spinach at the end of cooking.
Double up the curry sauce and freeze the extra portions for a speedy meal another day. Pour into reusable freezer bags and freeze flat to make them super-quick to defrost.